The role of cheese-making in the region’s tourism development – A two-day trip brimming with the flavours and aromas of Crete!
*By Katerina Mylona*
Tourism goes through the stomach! We haven’t exactly discovered… the wheel – it’s now common knowledge that gastronomy plays a key role in the development of tourism; visitors want to sample the traditional dishes and produce of each place.
Crete – and, of course, Psiloritis – has every reason to be proud of its local specialities, one of which is cheese. Graviera, kefalotyri, mizithra, anthotyros and yoghurt feature prominently on our tables, a tradition that professionals in the catering and tourism sectors are also encouraged to embrace.
An interesting two-day experiential Thematic Workshop entitled: “Cheesemaking in Psiloritis: a look back from the past to the present. Perspectives in catering and tourism” is organised by AKOMM Psiloritis AAE Local Authority, which is a partner in the Transnational Cooperation Project entitled “Local Tour”.
The Transnational Cooperation Project is being implemented under the Local Programme (CLLD/LEADER) Measure 19 of the Rural Development Programme (RDP) 2014–2022.
The workshop will take place on 24–25 June 2025 in Anogia at the site “Mitata, the Shepherd’s Place”.
Ms Evi Vrentzou, a representative of the organisers, explains that cheese-making plays an important role in the region; moreover, livestock farming is the main economic activity of the local residents. The Anogia cooperative is being revived; the Union of Agricultural Cooperatives in Perama produces cheese, whilst in the wider area there are dairies and cottage industries that produce cheese. Farmers supply their milk to dairies for processing, and there are also partnerships with large supermarkets.
This is an activity that takes place across the Psiloritis mountain range, in Anogia, Livadia, Krana, Perama, Amari, Gergeri, Agia Varvara…
This activity helps to retain young people in the area, which is in fact experiencing population growth. It is crucial, however, that there is modernisation and training in new techniques. As part of the programmes currently “underway”, farmers also visit other parts of Crete, such as the Peloponnese, Thessaloniki, Evros and Syros.
Kefalotyri, graviera, athogalo, anthotyros and pies made with sour or sweet mizithra are produced; the milk is also used in baked goods, including sheep’s and goat’s milk.
The aim of the programme is to link the primary sector with the tourism sector. Catering professionals and hoteliers can incorporate recipes based on local produce.
Let’s say that a similar event, focusing on greens, was organised in Zaros.
The two-day programme
On the first day, Tuesday, 24 June, there will be presentations on the history of cheese-making in Psiloritis, the nutritional value of cheese products and the promotion of Cretan gastronomy, cheese-making in the coastal areas of Crete and its link to the agri-food system, as well as examples of good practice in the fields of gastronomy and sustainable tourism.
The day will conclude with hands-on activities open to the public from 19:00 onwards, beginning with a presentation by the winemaker and member of the Board of Directors of the Winemakers Network of Crete: “Wines of Crete”, Mr Zacharias Diamantakis, on the relationship between cheese and wine, followed by a tasting of local cheeses paired with wines from members of the Crete Winemakers Network, as well as an outdoor kitchen hosted by the renowned chef Lefteris Soultatos, featuring food styling based on cheese and local produce from regional producers. The presentation of the new culinary offerings will be led by actress Vasso Laskaraki. The first day will conclude with music by Vasilis Dramountani and members of his band.
Of particular interest is the second day, Wednesday, 25 June, where participants will have the opportunity to take part in a hands-on experience of traditional cheese-making in Topos tou Voskou and visit the dairy production company “Zominthos”. The event will conclude with a visit to a local café, where the conclusions of the workshop will be discussed.
The initiative is part of the “Crete – European Region of Gastronomy 2026”.
Source: cretalive.gr